1 whole boneless Moulard duck breast with skin, halved or 2 whole boneless Long Island duck breasts (approx. 2 lbs either way)
2 tablespoons water
2 teaspoons salt
2 teaspoons ground ginger
1 teaspoon black pepper
1 teaspoon curry powder
1 teaspoon cinnamon
2 navel oranges, cut into 1/4-inch slices
SPECIAL EQUIPMENT: a wels-seasoned ridged grill pan
• Pull skin off duck and thinly slice skin, then cook skin in a large, heavy skillet over moderately low heat, stirring occasionally, until fat is rendered and crisp, about 15 minutes. Drain in a sieve set over a bowl and reserve rendered fat. Spread cracklings on paper towels and drain.
• Remove the silver membrane from each breast half. Halve each breast half horizontally to make a total of 4 thin pieces. Gently pound each piece between two sheets of plastic wrap with flat side of a meat tenderizer mallet or rolling pin. (If using Long Island duck breasts, as these are smaller than the Moullard, no need to halve each breast or pound thin).
• Heat grill pan over moderately high heat until hot but not smoking.
• While pan is heating, stir together salt, ginger, pepper, curry and cinnamon in a small bowl. Sprinkle each duck paillard with 1/2 teaspoon spice mixture per side and lightly brush with some of the rendered duck fat. Grill duck, turning over once, 3 -4 minutes total for medium-rare, then transfer to a cutting board and let stand losely covered with foil.
• While paillards stand, lightly brush orange slices with some rendered duck fat, then sprinkle with remaining spice mixture. Grill orange slices, turning over once, until just warmed through and grill marks appear, about 1 minute total, then transfer with duck to a platter.
• Season duck cracklings with salt and pper and sprinkle over duck and oranges.
• Serve with plain white rice or as rice stands after cooking, throw in some lavender seeds to perfume it.
